tailieunhanh - Olive Oil Constituents Quality Health Properties and Bioconversions Part 8

Tham khảo tài liệu 'olive oil constituents quality health properties and bioconversions part 8', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | 234 Olive Oil - Constituents Quality Health Properties and Bioconversions Hellonet 2006 . Olive farming provides an important source of employment in many rural areas of the Mediterranean including many marginal areas where it is either a principal employer or an important part-time employer which can be combined with other activities such as tourism. Olive farming is also an important part of local rural culture and heritage in many areas and is maintained and valorized through labelling schemes in some cases. Olive production is an important economic sector in many rural areas of the Mediterranean. In some areas it is the principal economic activity and the basis for other sectors Beaufoy 2002 11 . The greatest concentration of oil production is found in two Spanish provinces Jaén and Córdoba in Andalusia which between them account for over one-third of EU output. Olive farming has both positive and negative environmental effects. As Beaufoy s 2002 30 report indicates such effects depend on several factors including prevailing environmental conditions in and around the plantation soil type slope rainfall adjacent land uses presence of water bodies etc. and farm management pest control irrigation and the type of land and previous land cover on which new plantations are established. In particular Beaufoy 2002 identified the following as the main categories of actual and potential environmental effects associated with the management of olive plantations soil water air biodiversity flora and fauna and landscape. Among the EU non-producing countries of olive oil Germany and the UK are the main consumers de la Viesca et al. 2005 although the US is the most important market outside the Mediterranean basin Zampounis 2006 . In the US interest in and consumption of olive oil has been growing exponentially over the last 20 years Delgado and Guinard 2011 . Indeed the US ranks fourth in olive oil consumption after Italy Spain and Greece. US consumption went from 88 000 tons .

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